Pre-heat the oven and put the baking tray into it to heat up.
Measure the yoghurt and water into a jug and stir to combine.
Put the flour, sugar and salt into a large bowl and blend them together.
Add the prepared yoghurt to the flour bowl and stir gently to form a soft dough.
Sprinkle the dusting flour onto a work surface, turn out the dough and cut it in half.
Gently flatten each piece of dough, teasing it into a 25x18cm/10x5” oval or teardrop shape.
Brush the top of the dough with water.
Check the oven temperature has reached its maximum.
Working quickly and carefully, open the oven and lay the dough, wet side down, onto the hot baking tray.
Bake for 7 minutes.
Turn the naan over and bake for a further 7 minutes.
Remove the naan from the oven and brush them with melted butter.
Wrap the naan in tin foil and leave to cool.
Heat the grill until very hot.
Toast the pre-baked naan for 2 minutes then turn over and cook the other side for 2 minutes.
Wrap in tin foil until ready to eat.
large oven tray and tin foil
For cooking 240˚C, Fan 220˚C, 475˚F, Gas 9
For re-heating – hot grill
14 minutes for cooking + 2 for re-heating
We really liked these, children gobbled them up! I used a bit more water and flour, by accident but they turned out great. 4 stars because they don't really puff up.
By Joscelin Platt
31 Mar 2020
This needed to cook a lot longer than 14 minutes for me, and I added the brushed oil before baking on the second lot as the first was decidedly pale... It's too sweet for my liking also, I will at least half the sugar next try.
My first try making gf naan... Hopefully the next recipe I find is nicer.